About this episode
Food with Mark Bittman is coming May 24. In the meantime, here is a delicious recipe for grilled tomato sandwich with blue cheese spread . Mash blue cheese with a little softened cream cheese, chopped chives, and just enough milk to make it spreadable. Smear a thin layer on slices of good bread.Top with ripe tomato, salt, and pepper. Make sandwiches and slip into a buttered hot frying pan. (If you’re making more than one sandwich, assemble them on a baking sheet and broil them on both sides.) Press down gently when you flip the sandwich and keep cooking until golden and gooey. Cut on the diagonal and serve with pickles or chow chow. Thinly sliced roast beef will bulk this up considerably. Each week on Food with Mark Bittman, longtime New York Times food writer and #1 bestselling author Mark Bittman (How to Cook Everything, Eat Vegan Before 6:00) will cover everything to do with food, including cooking tips, quick recipes, listener questions, and discussions of the world's most important food issues from junk food to sustainability. Plus, Mark sits down with a different guest, from chefs and celebrities to activists and important people in the food world you may not know about. They talk about cooking, eating, and how food affects us all – our lives, our health, our planet. Subscribe now to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you get your podcasts, and don’t miss the first episode May 24 with Mark's special guest - the fabulous Nigella Lawson. Hosted on Acast. See acast.com/privacy for more information.